Recipe by FolkDiva
An elegant summer salad...found at The Fresh Market and tweaked slightly! Not sure why it was dubbed "Merlot" Shallot Dressing, as the original recipe calls for Rose. I used a Pinot Noir and enjoyed the results, so I think any lighter red will work well.
Top Review by Zurie
Wonderful salad! I'd serve this as a light lunch, with great Continental-style bread and a glass of chilled white wine. I made it as given, except I used less than 2 cups of red wine. I did use a merlot because it was available! Usually a cook is a little lazy to boil down a sauce, but this one is really worth it! I suggest tasting the sauce: I do think it needs more brown sugar than the recipe says: I had to add sugar, because the sauce was a bit acidic. I roasted/toasted the walnuts in the same pan in which I fried the bacon. All in all, this is a great salad, and more worthy of being served as a light meal, rather than as a side salad. Thanks, FolkDiva, a great recipe!
MERLOT SHALLOT DRESSING
- 1 large shallot, finely minced
- 2 cups light red wine
- 1⁄4 cup red wine vinegar
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 2 teaspoons Dijon mustard
- 3⁄4 cup olive oil
- salt and pepper, to taste
- 5 ounces mixed baby greens
- 1⁄2 cup gorgonzola, crumbled
- 1⁄2 cup walnuts, toasted and chopped
- 3 slices smoked bacon, cooked and crumbled (omit for vegetarian version)
- 1 pear, cored, and chopped (can peel if desired)
Directions See How It's Made
- Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
- Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
- In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.